ghost_shitApr 1

I have the remnants of a jar of anchovy fillets in oil, which I am intending to put into my next #kimchi-alike. I'm going to estimate that the anchovies are about 50% salt w/w when it comes to calculating how much salt I need to provide to the mix.

Does anybody else have a better/more informed guess?

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It turns out my guesstimate of 50% w/w salt was close, if my taste test is anything to go by. I reckon it is probably closer to 40%, as I required 75g of salt for my latest #ferment, and I had 100g of anchovies: in theory, I should have only needed to add a further 25g of salt, but I ended up adding more like 35g. I could do the back-maths, but it's a glorious autumn Saturday evening, I'm enjoying a beer or two, I'm listening to Jon Bailey & Steve Cross on #3RRRFM, and I also CBF.
Apr 4 at 6:36amWeb